This exciting little tipple is brought to us from Mexico (yes, a Whisky from Mexico), and is produced using 100% Mexican Cacahuazintle Corn with some of this Corn going through a Nixtamalization process.

Whilst some of the Corn is Nixtamalized, the rest is Malted with both of these being combined and fermented for a minimum of 120 hours before being double distilled in Copper Stills and aged in both New and Old casks.

Notes of Cinnamon at the forefront which is followed by touches of Maltiness and a Savoury Popcorn undertone with a Fruity finish.